For intense yet balancedrecipes with milk

Roastiness with milk

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Milky taste

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Bitterness with milk

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Creamy texture

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Taking our inspiration from Melbourne baristas - the masters of robust, but perfectly balanced tastes - we chose Arabicas from Colombia and Ethiopia and then split-roasted them in a very contrasting manner, to create an intense, roasted coffee taste that balances perfectly with milk.

Aromatic profile: Intense and roasted but balanced

How many different blends of coffee origins are there? Countless. But not all coffees interact well with milk. So, we couldn’t leave the ideal marriage of coffees and milk to chance. Of all the origins we tried from around the world, we selected some of the finest Colombian and Ethiopian Arabicas for Scuro. The aromatic potential of these two coffees is punchy and promises a harmonious composition of tastes that land with precise balance when you add milk.

ROASTING

The art of roasting calls for a fine balance of temperature, roast time and bean color. Getting it just right is key to striking that great harmony of coffee with milk. We tested lots of combinations until we discovered that to get that ideal flavor balance in Scuro with milk, we needed an extremely contrasted split roasting technique. One part of the blend gets a long and dark roast, and the other is roasted much faster and lighter.

AROMATIC PROFILE

We took our inspiration from the baristas in Melbourne – they are the masters of robust, but exquisitely balanced tastes – their roasting and blending lend an aromatic power poised as the yin to the yang of milk. Our BARISTA CREATIONS Scuro shows you how intense your coffee can get while still staying beautifully in balance with milk. It’s just roasty enough to push through milk, and its delicate sweetness tempers its intensity to make it a compelling intense Cappuccino or Latte Macchiato.

INGREDIENTS AND ALLERGENS

10 coffee capsules of roast and ground coffee for the Nespresso system